Katsura Muki

During my time at Blowfish, I had the opportunity to work on the sushi bar for a period of approximately four months. I had learned an important knife skill which is used to transform kyuuri, daikon, renkon, ninjin, etc into thin sheets, later to be cut in to a fine julienne garnish. In the beginning it was the most difficult thing to do, due to my classic training in the use of the French knife and using a Yanagi was somewhat foreign to me at the time. Well to say the least, practice makes perfect and I had figured it out after many cucumber casualties, for the most part...

Yeah I'm using a french knife, though Katsura Muki is usually done with a yanagi, usuba, or nakiri.

Tadaaa!